The Dentinger Lab at the Natural History Museum of Utah has published a provocative new paper in the journal New Phytologist that describes their work with the much beloved mushroom, Boletus edulis, better known by gastronomers worldwide as the porcini.
![[image] A Tale of Terroir: Porcini Mushrooms Have Evolved with a Preference to Local Adaptation](/sites/default/files/Keaton-with-mushroom.jpg)